Nutritional, Sensory and Phytochemical Evaluation of High Protein Granola from Quinoa and Amaranth

Abstract

Background: The utilization of and plant-derived components is on the rise in the formulation of functional foods that improved nutritional and antioxidant characteristics. Methods: Formulations for granola were made using varying level of amaranth, quinoa, foxnut, whey protein isolate, pumpkin seeds and honey. Proximate composition, sensory attributes, antioxidant activity, total phenolic content and, total flavonoid content and color analyses of the samples were determined by the standard analytical methods. Result: The granola prepared in this study showed better nutritional and functional qualities than control sample. The protein content of the formulations with whey protein isolate with amaranth was significantly superior, F2 showed 31.2% protein conten and F5 showed the highest energy value (394 kcal). In addition, improved the levels of dietary fibre and minerals like calcium, iron, magnesium, zinc and phosphorus. A color analysis revealed that there were differences between formulations, the ΔE ranged from 1.73 to 7.15. Quinoa, amaranth, pumpkin seeds, foxnut and honey had a significant improvement of antioxidant activity, total phenolic content and the amount of flavonoids. In the formulations, F3 showed the best bioactive and antioxidant effects along with the best mineral composition.